Peanut Sundal | Verkadalai Sundal | Palli Guggillu | Verusenaga Guggillu
Peanut Sundal is perhaps my favourite sundal of all. Just add some grated coconut to boiled peanuts and add a tempering of udad dal, mustard seeds, and red chillies. Voila! You have an instant protein-rich snack. This delicious dish is called Verkadalai Sundal in Tamil Nadu, and Palli Guggillu or Verusenaga Guggillu in Andhra Pradesh.Note: This dish can be made gluten-free by just omitting the Asafoetida.
Equipment
- Steel Bowl
- Wok
- Spoon
Ingredients
- 1 Cup Peanuts (150 gms)
- 1/4 Cup Grated Coconut
For Tempering
- 1.5 tsp Oil (Peanut Oil Preferred)
- 1 tsp Udad Dal
- 1/2 tsp Mustard Seeds
- 2 Red Chillies
- 1 Pinch Asafoetida or Hing (Omit for Gluten Free Recipe)
- A Few Curry Leaves
Other Ingredients
- 2 Cups Water
- Salt to Taste
Instructions
Boiling the Peanuts
- Soak 1 Cup Peanuts in 2 cups of water for 15 minutes.
- Add about 1/2 tsp of salt to the soaked peanuts. Note: Do not discard the water in which the peanuts were soaked.
- Pressure cook for 2 whistles.
- After the cooker has cooled, take out the peanuts.
- Drain the water completely and set aside.
Making the Peanut Sundal | Verkadalai Sundal | Palli Guggillu
- In a wok or kadai, heat 1.5 tsp peanut oil.
- Add 1/2 tsp mustard seeds and wait till they splutter.
- Add 1 tsp udad dal and sti-fry till it is golden brown.
- Turn the heat to low.
- Add 2 split red chillies, a few curry leaves and a large pinch of asafoetida.
- Stir-fry for a minute.
- Add the boiled and drained peanuts, and mix well.
- Add grated coconut and mix well.
- Turn off the heat.
- Offer as naivedyam.
- Serve the Peanut Sundal warm or at room temperature.
Nutrition
Calories: 247 kcalCarbohydrates: 8 gProtein: 10 gFat: 21 gSaturated Fat: 4 gPolyunsaturated Fat: 7 gMonounsaturated Fat: 9 gTrans Fat: 1 gSodium: 161 mgPotassium: 298 mgFiber: 4 gSugar: 1 gVitamin A: 95 IUVitamin C: 15 mgCalcium: 50 mgIron: 2 mg